Boneyard Cookies -with yoyomax12

Boneyard Cookies -with yoyomax12

These delicious bone shaped cookies are filled with raspberry jam “bone marrow”. Make your own cookie cutters video: https://www.youtube.com/watch?v=96oOHtdeMj8
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1 cup powdered sugar (aka icing sugar/confectioner’s sugar)
1/2 cup cornstarch
1/2 cup cold butter, cubed
2 eggs
1 tsp almond extract
2 cups all purpose flour
1/8 tsp salt
2 – 3 tbsp raspberry jam (for filling bones)
16-18 oz white chocolate or white candy melting wafers thinned with vegetable shortening if too thick.

Combined the powdered sugar and cornstarch in a large bowl. Cut in the butter cubes until the mixture resembles coarse crumbs.
Beat in the eggs one at a time and then beat in almond extract.
Add flour and salt a little at a time until combined.
Remove dough and pat into a disk shape, wrap or place in plastic bag and chill for 30 minutes or so.

Working with 1/2 of the dough at a time, roll out the dough on floured surface (or between sheets of parchment paper) until 1/4 inch thick. Keep in mind you will need pairs of cookies to make these, so make sure you have an even number.
Cut out bone shapes and transfer shapes to greased cookie sheet.
Bake at 350F for 8-10 minutes until edges start to brown and cookies are set. They will not change in colour or shape very much.
Allow to cool completely.
Take one of the cookies and turn it upside down. Draw a little line of melted white candy melts around the edge of the cookie outlining it. This will act as a spacer and a “wall” to hold the raspberry jam. Fill space inside the line with raspberry jam. Make sure the jam is thin and doesn’t go any higher than the thickness of the line.
Cover with cookie right side up and allow to set. Put them in the freezer or refrigerator to speed things up.

Dip the entire cookie into some melted white chocolate or candy melts, allow excess to drip off and place on waxed paper (or silicone mat) to harden completely.

Can be stored at room temperature.
The number of cookies this makes will depend on the size of cookie you make.
The magazine I found this in (taste of home) says that this will make 34-3 1/2″ bone sandwich cookies.
I ended up with about 20, could be my cutter was larger or I made them thicker.

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